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Stuffed Shells with Chicken in Alfredo Sauce Recipe

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This Stuffed Shells Recipe with Chicken combines tender jumbo pasta shells filled with a creamy mixture of ricotta cheese, seasoned shredded chicken, and herbs, all baked in rich Alfredo sauce and topped with melted mozzarella and Parmesan cheese. A comforting and flavorful Italian-American casserole perfect for a hearty family dinner.

Ingredients

Pasta

  • 12 oz jumbo shells

Cheese Filling

  • 15 oz ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 cup Parmesan cheese, divided (1/2 cup for filling, 1/4 cup for topping)

Filling and Sauce

  • 2 cups cooked shredded chicken, seasoned with salt and pepper
  • 2 cups Alfredo sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking once the shells are stuffed.
  2. Cook Pasta: Bring a large pot of water to a boil and cook the jumbo shell noodles according to the package instructions until al dente. Drain well and set aside to cool slightly.
  3. Prepare Cheese Mixture: In a large mixing bowl, combine ricotta cheese, egg, dried basil, dried oregano, and 1/2 cup Parmesan cheese. Mix thoroughly until smooth and well blended.
  4. Add Chicken: Stir the seasoned shredded chicken into the cheese mixture, evenly distributing the filling ingredients.
  5. Prepare Baking Dish: Spread about 3/4 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking pan to create a flavorful base layer.
  6. Stuff Shells: Using about 2 tablespoons of the cheese and chicken filling, stuff each cooked shell carefully. Place each stuffed shell upright in the Alfredo sauce in the baking dish.
  7. Add Sauce on Top: Spread the remaining Alfredo sauce over the stuffed shells to cover them evenly.
  8. Add Cheese Topping: Sprinkle shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese evenly over the top of the shells and sauce.
  9. Bake Covered: Cover the baking pan with aluminum foil and bake for 20 minutes in the preheated oven. This allows the filling to heat through and the flavors to meld.
  10. Finish Baking Uncovered: Remove the foil and continue to bake for an additional 10 minutes until the cheese topping is melted and golden brown, creating a bubbly, appetizing crust.

Notes

  • Ensure the jumbo shells are well drained and slightly cooled before stuffing to prevent tearing.
  • You can prepare the filling mixture and stuff the shells in advance, then cover and refrigerate before baking.
  • For added flavor, consider stirring some garlic powder or red pepper flakes into the cheese filling.
  • Use freshly grated Parmesan and mozzarella for best melting and flavor results.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.

Find it online: https://bitezly.com/stuffed-shells-with-chicken-in-alfredo-sauce-recipe/